Chocolate cake with cider and brandy
8 servings
30 minutes
Chocolate cake with cider and brandy is a refined European delicacy that combines the rich flavor of dark chocolate, the delicate texture of almond cookies, and an exquisite hint of brandy and cider. This cake is the perfect blend of noble sweetness and light bitterness. Its preparation requires patience and skill, but the result is true gastronomic poetry. Legends say that such desserts originated in medieval Europe when chefs in noble households used aromatic drinks to add depth to their creations' flavors. The thick chocolate cream infused with fruity and woody notes of alcohol gives this cake a unique texture—it melts in your mouth while leaving a delightful aftertaste. The best way to enjoy this dessert is with a cup of aromatic coffee or a glass of aged wine that highlights its complex flavor.
1
Grind the peeled almonds with sugar until the mixture becomes homogeneous, almost like sugar. Whip 4 egg whites in a mixer until soft peaks form, then add almond extract. Gradually mix the nut-sugar mixture with the whipped egg whites to achieve a uniform, non-powdery mass.
- Almond: 160 g
- Sugar: 0.5 glass
- Almond extract: 0.5 teaspoon
2
Line the baking tray with parchment paper, spoon the dough onto it with a round spoon, leaving space between the cookies. Then, sprinkle the cookies with powdered sugar through a sieve and let them dry at room temperature for 2 hours.
- Icing sugar: to taste
3
At this time, preheat the oven to 150 degrees. Place the baking tray in the center of the oven and bake for 20-25 minutes until the edges of the cookies are golden and the cookies are set. Remove from the oven and cool.
4
Break the chocolate into pieces, place it in a bowl, pour in the cream, and set the bowl over a pot of barely simmering water, ensuring the bottom of the bowl does not touch the water. Stir until the chocolate melts. Then remove the bowl from the pot and whisk until a cold creamy mixture forms.
- Cream: 425 ml
- 70% dark chocolate: 175 g
5
Mix brandy with cider and pour it into a dish. Dip the cookies one by one first in the brandy, then in the chocolate cream, and layer them at the bottom of the pudding dish.
- Brandy: 4 tablespoons
- Cider: 3 tablespoons
6
Spread a layer of cookies with chocolate cream and repeat the process until there are 4 layers. Place a plate that fits in the mold on top and put a 1 kg weight on it. Leave it in the refrigerator overnight.
7
Before serving, dip the mold in hot water for 3 seconds and flip the cake onto a plate. Put the cake back in the fridge for 15 minutes to firm up on the outside and dust with cocoa powder.
- Cocoa powder: to taste
